No Bake Banana Pudding Cheesecake
This cream cheese banana pudding is a fantastic choice for banana enthusiasts, and the best part is that it's no bake! People often wonder which type of cheesecake is better: baked or no-bake. If you enjoy a rich and dense texture, then baked cheesecake is the way to go. But if you prefer a light and airy dessert, especially after dinner, the no-bake cheesecake is ideal.
Ingredients
Vanilla Wafer Crust
- 2 ¼ cups vanilla wafer crumbs
- ¼ cup brown sugar {packed}
- ⅓ cup butter {melted}
Banana Pudding Cheesecake Filling
- 8 ounces cream cheese {softened}
- 3.4 ounce box banana pudding mix
- ¾ cup milk {I used 1%}
- 8 ounce whipped topping
- 1 ripe banana {mashed}
Toppings
- 10-12 mini vanilla wafers
- 1 banana {cut into slices}
- 1 cup whipped topping
Instructions
Vanilla Wafer Crust
- Grind the vanilla wafers into fine crumbs using a food processor or blender. Combine the vanilla wafer crumbs, brown sugar, and melted butter, stirring until the crumbs are thoroughly coated. Transfer the mixture to a lightly greased 9-inch springform pan and press it into the bottom and slightly up the sides. Chill the crust in the refrigerator.
Banana Pudding Cheesecake Filling
- In a mixing bowl, whip the cream cheese until it becomes smooth. In another bowl, mix the banana pudding and milk until it thickens. Blend this mixture with the cream cheese and mashed banana until smooth. Gently fold in the whipped topping by hand.
- Take the chilled Vanilla Wafer Crust out of the refrigerator in the springform pan. Spoon the banana pudding cheesecake filling into the prepared crust, spreading it evenly. Chill in the refrigerator for 2-4 hours.
- To serve, fill a piping bag fitted with a star tip (or a zipper bag) with whipped topping and pipe it over the top of the cheesecake.
- Arrange whole mini vanilla wafers and banana slices around the edge of the cheesecake as desired.
- Store leftovers tightly covered in the refrigerator for 3-4 days.